Although a lot more involved than the recipes I generally post, this pecan pie cake roll is completely worth the effort once you taste it!
It’s quite helpful (although not required) to have someone helping you in the kitchen when you attempt this recipe – at least for the first time or two!
**Please keep in mind that if you are new to cake rolls, then this is NOT a recipe I would recommend to beginners.**
Although it took several attempts to perfect the filling for this cake roll, I’d say the results were worth waiting for! The idea came from a cake my mother-in-law made me for my birthday earlier this year – she knew I loved pecan pie, and when she stumbled upon a recipe for an (unhealthy) pecan pie cake roll, she knew we had to give it a try.
The cake roll she made for my birthday was rich and delicious – everything you’d expect based on the title – but laden with sugar and guilt. I wanted to transform the recipe into something I could enjoy guilt-free – thus, this THM S pecan pie cake roll was born!
Pecan Pie Cake Roll Equipment:
The equipment for this cake roll is worth noting, as it’s not typically used in my other recipes. Although other equipment (not listed in the equipment list) is used, it’s more typical equipment and easily found in your average kitchen.
So … the equipment!
A double broiler is a must for the filling, but if you don’t have one you can “piece” one together quite easily by filling a large saucepan halfway with water and placing a medium sized heat-proof bowl on top. Use this contraption in the same way as you would a double broiler.
A large, rimmed cookie sheet is next on the list. If you don’t have the same size I used (16″x12″x1″), a similar size (preferably slightly on the smaller end) will work fine. You may need to adjust the baking time slightly.
Another must is a thin, lint-free tea towel. You might be able to make do with a different thin towel, but make sure it’s lint-free. Lint particles in cake are not desirable!
Finally, a wire cooling rack is not required, but recommended for faster, more even cooling. You can make do without the rack, however, by turning the cake over partway through cooling.
With those tidbits out of the way, you are ready to collect your ingredients and make the cake!
Pecan Pie Cake Roll
Equipment
- Double broiler (or a large saucepan filled halfway with water and a medium heat-proof bowl set on top)
- Large cookie sheet with sides (I used a 16"x12"x1" but a similar size would work just as well)
- Thin, lint free tea towel
- Wire cooling rack
Ingredients
For the Cake:
- 5 eggs large
- 1/2 c protein powder unflavored
- 1/2 c Truvia
- 4 tsp vanilla extract
- 2 tsp baking powder
- 2 tbsp coconut oil melted
- 3/4 c oat fiber
- 1/2 c collagen
- 1/4 tsp salt
- 3/4 c water
For the Filling:
- 3/4 c Truvia
- 1/2 c butter unsalted
- 1 tbsp blackstrap molasses
- 4 eggs large
- 4 tsp heavy cream
- 1 tsp glucomannan
- 2 c pecan pieces
Instructions
For the Filling:
- Start the filling first, as it will take longer. If the cake sits too long, it will crack and not roll properly.
- In a double broiler, melt the butter with the molasses and the 3/4 c of Truvia over medium heat.
- While the butter is melting, beat the eggs in a separate bowl. Add the cream to the eggs and whisk until uniform in color and texture. Set aside.
- Stir the butter and molasses mixture regularly. When butter is melted, stir until well combined. Turn heat to low. SLOWLY pour in the egg and cream mixture over a period of about five minutes, while whisking very quickly.
- If lumps form, the egg cooked and scrambled - I do NOT recommend proceeding to the next step - I would toss the mixture and start over.
- If no lumps are present after whisking in the egg mixture slowly, proceed to next step by sprinkling in the glucomannan and whisking well.
- Whisk and stir until thickened to almost a syrup consistency. This could take 15-20 minutes on low heat. You can speed up the process by increasing the heat from low to medium low, but proceed with caution and if mixture starts to boil decrease the heat.
- Stir in the pecan pieces and set mixture aside (still on the double broiler) to thicken further.
For the Cake:
- Preheat oven to 350° F.
- Grease a large cookie sheet that has sides (mine was 16 x 12 x 1"), lay down a piece of parchment paper on the greased cookie sheet, and grease the parchment you just laid down. Set aside.
- In a large bowl, whisk the eggs, vanilla, and water. Whisk in the dry ingredients and then add the melted coconut oil. Stir until well combined.
- Pour the batter onto the greased parchment and spread evenly. Bake for about 15 minutes. or until lightly browned on the sides.
Preparing the Cake Roll:
- While the cake is baking, spread a thin, lint free or tea towel on the counter. Sprinkle with extra Truvia or powdered sweetener.
- When the cake is done baking, carefully flip the pan so the cake comes out on the tea towel. Remove the pan and set aside. Carefully peel the parchment off of the cake and roll the cake (from the shorter end) with the towel carefully rolled inside.
- Cool the towel-and-cake roll on a wire rack until the cake is barely warm.
Assembly:
- Slowly, gently, unroll the towel-and-cake roll on the wire rack. Spread the pecan pie filling evenly inside, leaving about an 1/2" to 1" around each edge.
- Carefully roll the cake back up (without the towel this time), with the filling inside. Gently transfer to a platter or large plate, slice and enjoy!
Did you try this recipe? Let me know how it turned out in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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